Summit Russet / A84118-3

Photo by M. Bain

Summit Russet (A84118-3) has late maturity
and high yield of U.S. No. 1 potatoes. It was selected for superior
tuber quality and has shown good performance for both french fry
processing and tablestock market characteristics. Tubers of this
variety have produced consistent and high tuber specific gravity and
excellent fry color following storage. It was
intended to replace Russet Burbank and/or Russet Norkotah produced
for storage. Summit Russet matures
late in the season, and produces tubers typically long in shape, and
somewhat flattened, with moderately russetted skin. The skin
russetting has usually been very uniform from stem to bud end. The
eyes have shown a tendency to be relatively low in number and not
well distributed. Tuber number is usually low and have longer
dormancy, 140 days when stored at 45°F, as compared to 145 days for
Russet Burbank.

In comparative trials in Idaho, Oregon, and Washington
Summit Russet has produced total
tuber yields similar to or less than for Russet Burbank but it
produced higher yields and percentages of U.S. No. 1 tubers than
Russet Burbank in all regions of the Northwest In quality
evaluations, tubers had much higher tuber solids (specific gravity)
than did those of Russet Burbank. It also produced better fry color
following storage at both 40 and 45°F.

Summit Russet has shown less
susceptibility than Russet Burbank to all major external and
internal defect problems. Tubers have shown good resistance to
growth cracks and second growth, moderate resistance to shatter and
blackspot bruise, and moderate susceptibility to hollow heart. On
average, it has shown less hollow heart than Russet Burbank. It has
demonstrated more resistance to
Verticillium wilt, foliar and tuber early blight, foliar and
tuber late blight, and tuber net necrosis than Russet Burbank.

University of Idaho Cultural Management Recommendations for Summit Russet
(PDF)